Recipe: Barnsdale Lodge’s Granola

“This has become a favourite with breakfasters here at Barnsdale Lodge Hotel near Rutland Water,” says head chef Paul Freeman.

“So much so that people began asking to take some home – so we started selling it in packets.”

It’s rich and packed with energy.

Makes around five portions

* 150g porridge oats
* 25g sesame seeds
* 50g pecan nuts
* 25g sunflower seeds
* 25g desiccated coconut
* 25g flaked almonds
* 25g pumpkin seeds
* 50g walnut halves
* 50g dried apricots
* 50g dried cranberries
* 50g sultanas
* 100ml maple syrup
* 25ml vegetable oil
* 50ml honey

1 Mix non-fruit ingredients together.
2 Warm maple syrup, vegetable oil and honey together
and mix with non-fruit ingredients.
3 Spread thinly on trays; bake for 10 minutes at Gas 1 (140C).
4 Cool, stir, and add dried fruit (chopped).
5 Serve with milk, or for a treat with Manor Farm’s probiotic yoghurt topped with spiced fruit compote.
6 The granola will keep up to a month in a sealed container.

Barnsdale Lodge

Matt Wright
The author:

Matt lives in Melton Mowbray, Leicestershire. He is passionate about the independent food & drink sector and founded Great Food Club in 2010 after being inspired by local producers near his home town.